Sweet apples, crunchy celery, and juicy chicken breasts combine with warm curry powder and creamy yogurt in this delicious and healthy curried chicken salad.
Chicken salad is a classic recipe that brings back many childhood memories of my beloved Miracle Whip. It was a sad day when I discovered the main ingredient was corn syrup so I try to use it sparingly, if at all. The good news is that plain yogurt has come to the rescue.
Before you shun me, let me give you a few tips for replacing mayo or sour cream with plain yogurt. It is important to replace the fat with additional flavor. Since much of what we love about mayo and sour cream is the rich, decadent mouthfeel that comes from the fat it is important to make up for it with natural flavor enhancers.
If you’re making tuna salad, add in freshly chopped herbs such as basil or dill. Making tacos? Add a little lime zest and fresh lime juice to sour cream before serving.
When it comes to chicken salad, I love adding antioxidant-packed curry powder and a splash of fresh lemon juice. For added sweetness (to make up for the missing corn syrup), I add chopped apples. Red grapes work well too!
How to make Curried Chicken Salad with Apples
You can start with a whole rotisserie chicken, cooked chicken breasts, or pre-cubed or shredded canned chicken from the grocery store. I tend to have rotisserie chickens on hand for times such as these. Shred it up to the size you prefer.
Mix together the sauce ingredients before adding in the chicken. Stir to fully combine. Feel free to add extra lemon juice if needed.
Chop the celery and apples finely before adding them to the chicken mixture. You can even throw in some red onions, I won’t tell.
Once all the ingredients are mixed together you can serve immediately or chill in the fridge for a half hour or so. You can also store in the fridge for a few days and dish out for lunches during the week. Just don’t be surprised if it doesn’t last that long!
Frequently Asked Questions
No, you can use tortillas, bread, toast, crackers, or even eat by itself! Just account for the extra calories and carbs.
I think the apples add sweetness and the celery some crunch, but you can substitute either with whatever you have. Red grapes or raisins work well to replace apples. And anything crunchy like onions could replace celery.
Curry doesn’t have to be spicy or hot. It’s a blend of different savory and sweet spices, and the level of heat will depend on the type and amount of pepper used. Most curry found in the regular spice aisle in the grocery store is not spicy.
You can eat it cold or room temperature, but if serving over lettuce I recommend keeping it cold so it doesn’t wilt.
Chicken salad should be stored in an air tight container and can last for 3 to 5 days in the refrigerator.
Of course, I’m not perfect and I’m yet to discover a perfect egg and ham sandwich without Miracle Whip. Maybe one day… ;-)
Your fork is waiting.
Curried Chicken Salad with Apples
- 8 oz cooked chicken breasts cubed
- 4 celery stalks minced
- 1 apple diced
- ½ cup plain low fat yogurt
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- ½ teaspoon salt
- In a medium bowl, whisk together yogurt, curry powder, lemon juice and salt.
- Stir in chicken, celery and apple. Check for seasoning and adjust accordingly.